Simple Taco Soup
This simple taco soup is a big batch soup, perfect for sharing or batch prepping.
Servings: 12 servings
- 2-3 pounds ground beef you can easily sub in ground turkey or chicken.
- 6 cups cooked black beans If you are making a veggie version, use 8 cups black beans and 3 cups lentils.
- 2 cans Ro-tel I used original, but there is a mild or hot. Both are awesome, depending on your preference.
- 9-10 cups water You can also use beef stock if you prefer. I think there are already of flavors in the soup, so I used water.
- 2 tablespoons minced garlic
- 1-2 tablespoons chili powder Mexene is my chili powder of choice. You can add in more or less, this will be a variable depending on taste.
- 1 teaspoon oregano
- 2 teaspoons ground cumin
- salt and pepper to taste I started with 2 teaspoons salt, 2 teaspoons ground black pepper. As the soup is nearing the end of it's reduction, check for flavors again. You don't want to add too much to begin and the flavors will intensify as they reduce.
- 3 cups corn you can use frozen or canned. You can also sub in hominy if you prefer.
- cilantro for topping
- red onion topping
- tortilla chips or charred tortillas optional. We love our soup served with these.
- cheese of choice for topping I love plenty of different kinds of cheeses for this- cotija, Monterrey, Monterrey jack, cheddar, etc.
Brown ground beef in large pot. I love my enameled cast iron, but you can use any heavy bottom pot you prefer. If you need to, drain the grease after it has cooked. Add beans, water, and spices. Turn cooktop on medium high and boil rapidly for 30 minutes, stirring occasionally . Add the corn and continue to cook, stirring occasionally for another 15 minutes. Serve warm with with topping of choice. If you have leftovers and are storing the fridge, make sure soup is cool first. Then store in an airtight container for up to 10 days. Now, sit back and enjoy. You deserve it. This can also be done in a crockpot as well. Brown ground beef, add it and rest of ingredients to pot. Turn on high for 4 hours, or low for 8. I like to remove the lid for the last 1 or 2 if you are home and can do that. It gives it a reduction you are looking for. If you would prefer using a pressure cooker, brown meat on saute. Add remaining ingredients and turn on high for 10 minutes with a quick release. Unless you have a big pot, you may need to either cut recipe in half or even do 2 batches. I like to turn it back on saute after it is done and let it reduce for a bit.